stalks of lemongrass – 1 smashed and 1 with the white part sliced as thin as possible

3

kaffir lime leaves

1

fresh ginger, cut into 3¼ inch thick slices

3

limes - 2 halved for juice and 1 more to garnish

2 tsp

sugar

1 tbsp

neutral oil

6 cups

fish stock (or vegetable)

2

ripe tomatoes

12

grape tomatoes

3 tbsp

butter

¼ cup

picked and washed cilantro (1/2 for garnish)

¼ cup

picked and washed thai basil (1/2 for garnish)

Directions

To make the base soup stock add 1 tbsp of oil to a medium stock pot . Add the carrots, celery, leek, onion, garlic, 2 chilies, lemongrass, ginger, and sauté on medium-high heat for several minutes until it starts to colour and soften

Add 5 ½ cups of fish or vegetable stock to pot and bring to a boil. Add 2 ripe tomatoes and ½ the herbs and turn to a simmer

Place the uncooked crab on top of the broth and cover

Steam the crab for 7-8 minutes until just cooked through. Remove the crab from the pot and place in a bowl

When cooled, pick the meat out of the crab and reserve. Try to keep pieces as big as possible

Simmer the broth on medium high for another 20-30 minutes

In a smaller pot sauté the reserved shallots, chili, lemongrass in ½ tbsp butter. When mixture is softened, add sugar and remaining ½ cup of stock. Reduce broth by half

Once reduced, add grape tomatoes and limejuice. Set aside

When stock is done simmering, strain it into the smaller pot. Add small clams and cook 1-2 minutes until they open

Adjust the seasoning and add in the remaining butter and set aside

Garnish serving bowls with the remaining herbs, chili and crab and serve